1 - Inspection
Oct 27, 2026
Official score: 94 · Understand This Area’s Scale
8 recorded violations
Official Wording
Proper eating; tasting; drinking or tobacco use
Inspector’s Notes
2-401.11 (A); Employee observed with an uncovered beverage in the prep area. Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. CDI- drink voluntarily discarded.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial Wording
Hands clean & properly washed
Inspector’s Notes
2-301.14 When to wash - Priority; Food employee observed handling raw chicken and then proceeded to go upstairs and handle containers of ready-to-eat foods with the same gloves without removing the gloves or washing hands. Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and:(A) After touching bare human body parts other than clean hands and clean; exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals; (D) Except after drinking from a closed beverage container in a manner that prevents contamination; after coughing; sneezing; using a handkerchief or disposable tissue; using tobacco; eating; or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and(I) After engaging in other activities that contaminate the hands. CDI- education given and employee changed gloves and washed their hands.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial Wording
Handwashing sinks supplied & accessible
Inspector’s Notes
5-205.11; Priority Foundation; Strainer inside handwashing sinks. A handwashing sink may not be used for purposes other than handwashing. CDI: Items moved. Repeat.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial Wording
Proper reheating procedures for hot holding
Inspector’s Notes
3-403.11(A) (D); Priority; Several TCS foods (see temperature chart) were not reheating quickly enough on the steam table. TCS FOOD that is cooked; cooled; and reheated for hot holding shall be reheated so that all parts of the FOOD reach 165°F for 15 seconds within 2 hours. CDI- PIC opted to voluntarily discard the shrimp and all other foods were reheated to 165F or higher on the flat top grill.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial Wording
Proper date marking & disposition
Inspector’s Notes
3-501.17(A); Priority Foundation; Several TCS foods prepared a few days ago observed without dates. Refrigerated; READY-TO-EAT; TCS FOOD prepared in house and held for more than 24 hours shall be clearly identified using a date marking system to indicate the day by which the FOOD shall be served or discarded for a maximum of 7 days. The day of preparation or open date shall be counted as Day 1. This does not apply to shellstock or individual portions packaged for sale from a bulk container upon a consumer's request. CDI- known dates added.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial Wording
Toxic substances properly identified stored & used
Inspector’s Notes
7-207.11 Restriction and Storage-Medicines; Priority; Dayquil cough syrup observed being stored on the shelf above the prep area. (B) Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall bear a legible manufacturer's label and be located to prevent the contamination of FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- medication removed.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial Wording
Washing fruits & vegetables
Inspector’s Notes
3-302.15 Washing Fruits and Vegetables; Employee observed cutting mushrooms without washing them first. (A)Except as specified in par. (B) of this section and except for whole; raw fruits and vegetables that are intended for washing by the CONSUMER before consumption; raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in READY-TO-EAT form. (B) Fruits and vegetables may be washed by using chemicals as specified under sec. 7 204.12.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-403.11; Employee personal items (cellphones; purses; etc.) observed being stored above the prep area in the back. Areas designated for EMPLOYEES to eat; drink; and use tobacco and employee storage facilities shall be located so that FOOD; EQUIPMENT; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Wake County Environmental Services, Oct 27, 2026 · Original Source